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Southern Fried Pork Chops with Milk Gravy

Southern Fried Pork Chops with Milk Gravy reads richness 5.6, umami 5.1 and salinity 4.1 on Palate's 0–10 flavor X-ray — a Southern main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.7 / 10
• Sweet & Fruity — 1.6 / 10
• Sour & Bright — 4.2 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Richness 5.6 · Umami 5.1 · Salinity 4.1 · Heat 4.1 · Sourness 3.9 · Allium 3.3 · Warm Spice 2.8 · Smoke 2.8 · Funk & Ferment 2.4 · Sweetness 1.3 · Earthy 1.2 · Bitterness 1.1 · Nutty 1.1 · Citrus 1.0 · Fruity 0.9 · Herbaceous 0.8

What's in it (12)

• pork loin chops — 680 g
• buttermilk — 355 g
• hot sauce — 15 g
• all-purpose flour — 181 g
• salt — 10 g
• black pepper — 10 g
• smoked paprika — 5 g
• garlic — 3 g
• cayenne pepper — 1 g
• vegetable oil — 163 g
• regular milk — 592 g
• unsalted butter — 27 g

Time & effort: about 47 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 231.8 kcal, 22.7 g protein, 5.4 g fat, 25 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Whisk the buttermilk and hot sauce together in a shallow dish. Add the pork chops, turning to coat, and let soak at room temperature 20-25 minutes (or refrigerate up to 2 hours) — this tenderizes the meat and seasons it from the inside, the fix for the tough, dry diner-style chop.
2. Meanwhile, in a second shallow dish, whisk together 1 1/4 cups of the flour, 1 1/2 tsp of the salt, 1 1/2 tsp of the pepper, the paprika, garlic powder, and cayenne.
3. Lift each chop from the buttermilk, letting the excess drip away, then dredge thoroughly in the seasoned flour, pressing to build a thick, even crust; set the chops on a wire rack while the oil heats.
4. Heat the vegetable oil in a large heavy skillet (cast iron is ideal) over medium-high heat until it reaches 350°F, about 5 minutes; a pinch of flour dropped in should sizzle immediately.
5. Fry the chops in batches without crowding the pan, 3-4 minutes per side, until deeply golden brown and an instant-read thermometer reads 145°F at the thickest part; transfer to a clean wire rack (not paper towels, which steam the crust soft) and tent loosely with foil.
6. Pour off all but 3 tablespoons of the fat from the skillet, leaving the browned bits behind, and set the pan over medium heat.
7. Whisk in the remaining 1/4 cup flour and cook, stirring constantly, until the raw flour smell is gone and the roux turns light golden, about 2 minutes.
8. Gradually whisk in the milk, scraping up the browned bits, and bring to a gentle simmer, whisking often, until the gravy is thick enough to coat the back of a spoon, 5-6 minutes.
9. Stir in the butter, the remaining 1/2 tsp salt, and the remaining 1/2 tsp pepper, then taste and add more pepper — this gravy should be distinctly peppery; thin with a splash more milk if it's too thick.
10. Spoon the gravy generously over the chops on warm plates and serve immediately, while the crust is still crisp.

Dishes with a similar flavor shape

• Cornflake-Crusted Baked Chicken Tenders — American
• Smoky Dr Pepper Pulled Pork — American · Barbecue
• Chicken Fried Steak with Peppered Cream Gravy — Southern
• Smoked Sausage and Peppers Skillet — Southern
• Sisig (Sizzling Pork Cheek and Ear) — Filipino

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.